Opened in 2019, our small cocktail bar has become known as a true neighborhood spot with its boutique character and experimental spirit. A diverse cocktail menu is accompanied by a selection of delicious bites from our kitchen.
Our “side shop”, where coffee and desserts take the spotlight, offers a quieter and calmer atmosphere for resting or getting some work done. If you’d like to step away from the city’s noise and crowds, and enjoy our homemade teas, we’d love to welcome you there.
Founder Burak Genç, after completing his mixology training at American Juice Company, he developed his own approach at umami bar.improvement, creating original recipes centered around aroma. Working with leafy greens, root vegetables, and neutral flavor profiles, he crafts layered and characterful cocktails by bringing together local ingredients and international drinking culture.
As Co-Founder of Improvement, Hande Evcimen oversees the venue’s operational and financial structure. Drawing from her background in banking, she brings an analytical and disciplined approach to the day-to-day flow and long-term sustainability of the space.
Generative Taste Art is a parametric design system that transforms flavor data into three-dimensional form.
Each cocktail is analyzed through key attributes such as sweetness, acidity, bitterness, and aromatic intensity, and translated into numerical values. These data points are processed within an elastic deformation system inspired by Armin Hofmann’s Rubber Band principle.
The structure begins on a two-dimensional grid and algorithmically evolves into a three-dimensional, sculptural object. Each form is a direct output of a specific flavor balance. Each object is a data-driven map and visual fingerprint of taste.
Every form you see in this menu is a measurable and reproducible visual representation of a cocktail.
